Blodgett HV-Cooking Guide - Manual (Page 5)

Blodgett Hydrovection Cooking Guide
HOT AIR MODE
5
When to use the Hot Air Mode
The Hot Air Mode is best suited to those items
that require a dry cooking environment or
rapid browning. Most bakery items (cook-
ies, cakes, muffins, etc.) will be cooked in the
Hot Air Mode, although many yeast-leavened
products (breads and rolls, croissants, Danish
pastries) will yield excellent results in Hydro
Mode as well. The Hot Air Mode can be used
to pre-brown meats for braising or to intensify
the final browning of roasts that have been
completed in Hydro Mode.
How the Hot Air Mode Works
The Hot Air Mode operates exactly like the
familiar convection oven. When adapting
recipes written for static ovens (e.g., deck
ovens or restaurant-range type ovens), you
will generally need to reduce temperatures
25-50°F/14-28°C. Moving (convected) hot air
transfers heat to your food more efficiently
than static air, allowing you to cook at lower
temperatures.
Set the thermostat to the desired temperature
and allow the oven to fully preheat before
beginning to cook.
Tips for Cooking in the Hot Air Mode
Because your unit is cooking with convected
hot air, maximizing the exposed surface area
of the food to be cooked will yield the best
results. Covering the pans with film and/or
foil, using deep pans or crowding the pans
too close together without room for air cir-
culation will slow down the cooking process
considerably and may result in uneven cook-
ing.
Cakes may be baked using pan inserts for
greater volume and square corners. Use spe-
cialized pans (e.g., muffin tins) as necessary.
If you observe over-browning around the
edges of the product with a light or under-
cooked center area, the temperature may be
set too high for that product. Undercooked
interiors with a burnt or overdone surface are
also an indication that the temperature is too
high.